Roasted Shredded Brussels Sprouts

Change things up by shredding the Brussels sprouts for a variation in texture but same roasted nutty taste.

(modification of recipe originally from Cooking Light)

Serves 8

• 2 ½ pounds Brussels sprouts, trimmed and halved lengthwise through the stem (about 8 cups)
• 2 tablespoons olive oil
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper

Preheat oven to 425 degrees.

Using a sharp knife or mandolin, finely slice the Brussels sprouts crosswise to give you fine ribbons.

Arrange shredded Brussels sprouts in a single layer on foil lined sheet pans.  Drizzle oil, salt and pepper over the Brussels sprouts.  Toss gently to coat and return to single layer.  Bake for 20 minutes or until Brussels sprouts are browned and crisp-tender, rotating pans after 10 minutes.

Nutritional Info/ Serving:  Calories 91, Fat 4 g, Protein 5 g, Carbs 13 g

21 Day Fix Container Equivalents/Serving:  1 Green, 1 tsp